Fingerling Potatoes are one of my favorite side dishes!
They are delicious, elegant and so simple to make.
Ingredients:
12 Fingerling Potatoes in a variety of colors (golden, red, and purple are shown here), try to get them all about the same size so they cook evenly.
1 tablespoon of coconut oil*
2 teaspoons of dried Rosemary
Salt and Pepper to sprinkle
*You can use any oil you have in your house; however I specifically chose coconut oil for this recipe because it makes the potato skin delectably crunchy, while the inside gets warm and soft.
Directions:
Under the Eden Tree we believe beautiful food should be easy to make and delicious. This recipe is so easy, it's hard to even call it a recipe. You'll have a beautiful side dish ready to serve with almost no effort.
Preheat your oven to 425*F
Wash your potatoes and pat them dry with a paper towel. Scoop a heaping tablespoon of coconut oil and put it in the palm of your hand to warm it. Once it gets soft, work the oil over each potato using your hands. Lay them into a baking dish. Sprinkle the tops with the dried rosemary, and enough salt and pepper for your liking.
Roast them at 425*F for fifteen minutes. Drop the heat to 350*F and cook an additional ten minutes.
Makes 3 servings.
This recipe is:
- Gluten-Free
-Vegan/Vegetarian
No comments:
Post a Comment